Fried Okra is a Southern classic that combines crispy, golden coating with tender, flavorful okra. This dish is a great way to enjoy the unique taste and texture of okra, often loved for its mild flavor and slightly nutty undertones. Coated in seasoned cornmeal and fried until perfectly crisp, this recipe offers a crunchy and satisfying bite that pairs wonderfully with a variety of meals. Whether as a side dish for a hearty main course or as a delicious snack, Fried Okra brings a touch of comfort and a lot of flavor to the table.
When to Enjoy:
I love making Fried Okra for family gatherings or when I’m craving a hearty, comforting side. It’s perfect for summer BBQs, as it complements grilled meats beautifully, and it’s always a hit at potlucks or casual dinners. This recipe reminds me of childhood visits to my grandmother’s house, where the kitchen was filled with the aroma of fried treats. It’s simple, satisfying, and brings a bit of Southern charm to any meal.
Fried Okra Recipe
Ingredients
- 1 pound fresh okra sliced into 1/2-inch rounds
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional, for a bit of heat
- 1 cup buttermilk
- Vegetable oil for frying
Instructions
- Prepare the Okra: Rinse and slice the okra into 1/2-inch rounds. Pat dry with paper towels.
- Set Up Breading Station: In a large bowl, mix the cornmeal, flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). In a medium bowl, pour the buttermilk.
- Coat the Okra: Dip the okra slices into the buttermilk, then dredge in the cornmeal mixture, ensuring an even coat.
- Heat Oil: In a deep skillet or frying pan, heat about 1/2 inch of vegetable oil over medium-high heat until hot.
- Fry the Okra: Fry the okra in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes per side or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Serve: Enjoy the fried okra hot, seasoned with a bit more salt if desired
Notes
- Calories: 210
- Total Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 4g
- Vitamin A: 10%
- Vitamin C: 30%
- Calcium: 8%
- Iron: 6%
- Magnesium: 8%
Recipe Details:
- Number of Servings: 4
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Cuisine: Southern
Ingredients:
- 1 pound fresh okra, sliced into 1/2-inch rounds
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
- 1 cup buttermilk
- Vegetable oil, for frying
Equipment/Utensils:
- Large bowl
- Medium bowl
- Mixing spoon
- Deep skillet or frying pan
- Paper towels
- Slotted spoon
Preparation Steps:
- Prepare the Okra: Rinse and slice the okra into 1/2-inch rounds. Pat dry with paper towels.
- Set Up Breading Station: In a large bowl, mix the cornmeal, flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). In a medium bowl, pour the buttermilk.
- Coat the Okra: Dip the okra slices into the buttermilk, then dredge in the cornmeal mixture, ensuring an even coat.
- Heat Oil: In a deep skillet or frying pan, heat about 1/2 inch of vegetable oil over medium-high heat until hot.
- Fry the Okra: Fry the okra in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes per side or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Serve: Enjoy the fried okra hot, seasoned with a bit more salt if desired.
Nutritional Information (Per Serving):
- Calories: 210
- Total Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 4g
Vitamins and Minerals (Per Serving):
- Vitamin A: 10%
- Vitamin C: 30%
- Calcium: 8%
- Iron: 6%
- Magnesium: 8%
